Ciccio

"Ciccio ticks all the boxes for hug-you-from-the-inside-out Italian comfort food. It’s arguably the best place in Yountville’s 1.5-mile stretch for fresh pasta, wood-fired pizzas, and pillowy soft ricotta made daily, and where we go for date night in their delightfully homey dining room that was originally an Italian grocery store. The meatball stuffed chard should be mandatory, and you’ll want to add the focaccia to get every last bite of the thick, chili-infused red sauce. Anything you have will pair well with house cocktails like an Italian G&T or a glass of Sangiovese. If you have room, the vanilla bean gelato drizzled with wild pine nut oil will make you question everything you know about the humble pine nut." - Jasmine Alexandra

"Like MICHELIN Bib Gourmand Ciccio, a more casual eatery on Washington Street that’s celebrated by locals for its wood-fired pizzas with inventive toppings and handmade pastas." - Jillian Dara

"Ciccio opened in 2012, but after a temporary closure in 2022, the restaurant got a second wind thanks to new managing partners Christopher and Martina Kostow. The restaurant reopened in 2023 with a menu that still emphasizes Italian fare, just zhuzhed up by the Michelin-worthy chef. The pizzas are a classic pick or dip into mains like petrale sole. Also new to the restaurant are reservations, if you’d like to save yourself from a long wait." - Lauren Saria, Dianne de Guzman, Eater Staff

"Ciccio serves up rustic Italian in a wine country setting." - Dianne de Guzman, Clair Lorell, Paolo Bicchieri

"A pleasant contrast to the sleek new spots around town, this dining room's country-style curtains and front porch are a ticket to another era—and a hot ticket at that, since tables are hard to come by. Indeed, this Yountville gem could pass off as a John Wayne film set, with its wood-framed, 1916-era grocery look.Blistered, puffy crusts boast a tangy flavor of fermentation and a hint of smoke from the fire, an excellent vehicle for hearty toppings like crispy cabbage leaves paired with thinly sliced pancetta and melty gouda. House-made pasta, like chitarra with 'nduja sausage, clams and pea tendrils, are nearly as enticing, and shareable mains, like a hefty pork chop Milanese, should not be overlooked." - Michelin Inspector